Pangbianr Recipe: Mint Chocolate Cookie Ice Cream

By Maia, 2010年 8月 6日

I never thought making ice cream by hand, without the aid of an ice cream maker, could be so simple and successful. I am still in shock. It is testament to the fact that anything store-bought can just as easily be made at home, and almost always comes out tasting better. I used this recipe to make two batches of ice cream within three days, it’s that good. No summer bbq is complete without it.

Serves 6-8

Ingredients:

1 cup milk
3/4 cup sugar
1 teaspoon pure vanilla extract
5 egg yolks
2 cups heavy cream
Pinch of salt
Ice
Oreos, chocolate chips, mint

Directions:

1. Heat the milk, sugar, and vanilla in a pan over the stove until the milk almost scalds.

2. Stir the egg yolks together in a bowl and carefully add some of the heated milk while stirring. Pour the warmed egg yolks back into the pan.

3. Cook over a low heat and continue to stir. Make sure to scrape the bottom and sides of the pan as the mixture thickens, about 5 minutes.

4. Pour the heavy cream into a thick dish (the one you will put in the freezer) and mix in the contents of the pan. Prepare an ice bath by filling a big bowl with some water and a bunch of ice cubes. Place the dish in the bowl and let sit for 1/2 hour, stirring occasionally.

5. Place the uncovered dish in the freezer. After 45 minutes, check on it and stir vigorously, making sure to break up any parts that have started to freeze. Repeat this process every 1/2 hour for 2 1/2 hours.

6. The consistency of the ice cream should now resemble soft-serve. Melt one bag of mint chocolate chips, and add a handful of crushed fresh mint leaves plus one bag of crushed oreos. Stir into ice cream and place back in freezer for about 1 hour. (You can add whatever you want to your vanilla-based ice cream: fruit, cookies, etc. Go wild!)

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